Media Update

The Institute of Food Technologists (IFT) Media Update contains highlights from Journal of Food Science (JFS) and Food Technology magazine, notices of upcoming meetings and webcasts, and other information from IFT. Copies of scientific papers are available to journalists upon request. Please attribute content to the Institute of Food Technologists.

TOPICS IN THIS UPDATE:Journal of Food Science: New Study Shows Family Health History Does Not Impact Consumer Knowledge of High-Sodium Diet Risks, Cost-Efficient Method Developed for Maximizing Benefits from Wine Waste, and Nothing Fishy About Fish Oil Fortified Nutrition Bars

Food Technology Magazine: Sweet+Savory= “Swavory,” The New Tasty Equation, School Meals for 2012-13 Emphasize Health and Flavor, What is a Polyol?, Adam Drewnowski Discusses Finding the Cost of Healthy Foods, and 10 New Trends in Dairy

New Study Shows Family Health History Does Not Impact Consumer Knowledge of High-Sodium Diet Risks
Results from a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), indicate that people with a family history of sodium-related diseases did not have more knowledge on the relationship between sodium consumption and risk of getting certain diseases than those with no history.

Sweet+Savory= “Swavory”: The New Tasty Equation
Bacon flavored ice cream, chocolate covered pretzels, and chicken and waffles all have one thing in common. They’re all foods that are part of the popular taste sensation category of sweet and savory combinations. In the September 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Senior Writer/Editor Don Pszczola writes about the popular “swavory” trend that is currently sweeping the nation. Not that long ago the fifth flavor of “umami” made its debut into the “basic tastes” category, which also includes sweet, salty, bitter and sour. However if we were to consider all the taste pairings possible, the group becomes much larger especially with the inclusion of “swavory.” Pszczola writes how sweet and savory pairings help both chefs and the food industry step outside the traditional lines of flavor. Check out the full article to find out the newest sweet and savory products that are currently hitting the market.

School Meals for 2012-13 Emphasize Health and Flavor
As kids return to school this fall they’ll start to see the positive changes that stem from a provision in the Healthy, Hunger-Free Kids Act of 2010. In the September 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about the changes taking place in school cafeterias across the country.

What is a Polyol?
Sugar reduction is an important goal for consumers, government, and industry as nutrition experts have put a strong emphasis on reducing intake of added sugars and consuming fewer calories. In the September 2012 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Contributing Writers Lyn Nabors and Theresa Hedrick write about how a group of reduced-calorie, low-digestible, and low-glycemic carbohydrates called polyols (pronounced pol-ee-awl-ol) can be used in place of sugar to reduce calories but provide the same function as sugar in food.

Finding the Cost of Healthy Foods: Perspective
Adam Drewnowski, PhD, author of the “Perspective” column in the September issue of Food Technology magazine, discusses a recent report from the Economic Research Service (ERS) of USDA that says healthy foods do not cost any more than “junk” foods. In the article, Drewnowski discusses the purchasing habits of high income and low income consumers and the resulting nutritional impact.

10 New Trends in Dairy
In the September 2012 issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan’s article discusses the latest trends in the dairy case.

Cost-Efficient Method Developed for Maximizing Benefits from Wine Waste
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows that grape skin and seeds generated from winemaking—known as wine pomace—are a good source of antioxidant dietary fiber and can be used to fortify various food products such as yogurts and salad dressings with enhanced nutritional value and extended shelf-life.

Nothing Fishy About Fish Oil Fortified Nutrition Bars
In today’s fast-paced society, consumers often reach for nutrition bars when looking for a healthy on-the-go snack. A new study in the September issue of the Journal of Food Science published by the Institute of Food Technologists (IFT) found that partially replacing canola oil with fish oil in nutrition bars can provide the health benefits of omega-3 fatty acids without affecting the taste.

Institute of Food Technologists Welcomes 2012-2013 President
John Ruff, formerly Senior Vice President of Kraft Foods, is the new President of the Institute of Food Technologists (IFT), a nonprofit scientific society for professionals engaged in food science, food technology, and related areas in industry, academia, and government. Ruff is the 73rd president of IFT and assumed his role on September 1, 2012. In his position as President, Ruff will work with members and staff to support IFT's overall mission of advancing the science of food to ensure a safe, abundant and healthful food supply.

Scientific Session Audio Recordings Available from IFT’s Annual Meeting and Food Expo
Audio recordings from scientific sessions are now available upon request to credentialed members of the media. Please contact Mindy Weinstein at 312-604-0231, mweinstein@ift.org or Stephanie Callahan at 312-604-0273, scallahan@ift.org

This one day conference is designed to give professionals involved in food laws and regulations a practical understanding of both current and emerging food policy, and how to comply with regulations. Hundreds of private and public sector professionals will gather for:

Updates from government officials who develop policy and guidance documentation

The Institute of Food Technologists (IFT) is a nonprofit scientific society with individual members engaged in food science, food technology, and related professions in industry, academia, and government. IFT champions the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. For more information, please visit ift.org.